Creamy Dark Chocolate Fudge
"This is an easy recipe and does not require a candy thermometer. Creamy Dark Chocolate Fudge"
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- Ready In:
- 2hrs 15mins
- Ingredients:
- 6
- Yields:
-
1 7x9 pan
- Serves:
- 24
ingredients
- 3 (6 ounce) packages semi-sweet chocolate chips
- 1 (14 ounce) can condensed milk, Sweetened
- 2 cups miniature marshmallows
- 1 dash salt
- 1⁄2 - 1 cup nuts, chopped
- 1 1⁄2 teaspoons vanilla extract
directions
- In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper-lined 8 or 9-inch square pan.
- Chill for 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store loosely covered at room temperature.
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Reviews
-
This is simple and good. I made this as well as recipe 22015 as a thank you for the folks I work with. I have gotten nothin but compliments. So may I extend my compliments to you Ann on a wonderful recipe. My compliments and thanks. -
This recipe was much quicker than any other fudge I've made...and I've made a lot! It was easy to make and simply marvellous to eat! -
I made this fudge and it was sticky. I let it set over night covered, and the next morning I could not cut it into peices, and could not get it out of the pan. -
I made this at Thanksgiving and everyone loved it. I stocked up to make some for Christmas. Only trouble was, kind of messy and sticky to pick up by finger- but I did not leave at room temperature loosely covered after I cut it - maybe that is the reason? Any ideas on how to modify the recipe at tad so it won't be quite as messy? Thank you for a great recipe! -
This recipe is great! It was simple to make and it was a huge hit at my family's Christmas dinner! Very soft, creamy and tasted great! I will make this again! Thank you!Â
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